Friday, April 11, 2014

Crispy-Skinned Salmon with Baby Arugula and Marinated Tomatoes

Yes, this recipe requires you to turn on your oven for less than five minutes of cooking. Yes, it's worth it for perfect salmon with the crispiest skin and luscious-est flesh ever.

We once made this exact salmon for a dinner guest who proceeded to trim off the skin and leave it in a heap on the edge of his plate, as if it were any old flaccid banquet hall salmon skin. From across the table, we exchanged horrified glances with each other. A year later, we're still talking about the inhumanity of his actions. That poor crispy skin...

Anyways, the marinated tomatoes combine French (tarragon) and Asian (ginger, sesame oil) flavors to complement the salmon beautifully. They also work great on their own as a quick salad or snack.